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Neiman Marcus Cookies

I have been making this recipe since I was 10 years old. It is one of the first cookie recipes I ever made on my own. I never knew the controversy behind it (we are talking pre-internet days in the rural Midwest). I never knew the story behind this recipe and thought it was just another cookie recipe in my mom’s church cookbook. I loved trying recipes out of those books! It was so neat to make recipes submitted by our neighbors and family, heck they were celebrities in my mind. I wanted to get a recipe into that cookbook so bad. Ah, dreams as a child.
I must have been living under a rock (or the MIdwest) because it wasn’t until recently that I realized the cookies I enjoyed making as a child are actually quite famous. I know there are a few variations of the recipe but this is the one I am most familiar with and used to make.

These cookies were a favorite in my family. I enjoyed using the blender to whirl the oatmeal, it made this recipe a bit more special than others I made. The blended oatmeal creates a chewy texture and a bit of nuttiness that takes this cookie to another level flavor wise. Over the years I have modified the recipe a bit but the original I used to make is the same as the one in the link below.

I have found that a tad less butter does not sacrifice flavor or texture and a larger ratio of brown to white sugar gives a creates a chewier texture and a deeper flavor profile. I also don’t blend the oatmeal to a flour but instead allow a bit of the texture to remain, sort of in between flour and oatmeal. I have also found I much prefer the mix of semisweet and milk chocolate chips, they play off of each other so well! I also highly recommend the walnuts (toasted preferably). They really compliment this cookie. If you have never made these before, go ahead and try the original (from the link) and adapt to your own preferences.

Overall these are a great cookie when you want a chocolate chip cookie but something a little bit out of the ordinary (not totally crazy). My Taste Tester enjoyed these but not as much as I do. He suggested next time to add a bit more flour to make them a bit “thicker” to suit his preferences. I also would like to brown half the butter next time to further develop the nutty undertones.

Blend the oats in a food processor or blender to a course powder. In a medium bowl whisk together the blended oats with the flour, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. On low speed gradually mix in the flour mixture, beating just until incorporated. With a rubber spatula fold in the chocolate chips and walnuts.

Roll the dough into 2-ounce balls and place about 2 inches apart on the baking sheets. Bake in the preheated oven for 10 minutes. Cookies should be lightly brown and set on the outside but still look a little undone in the middle. (this will keep them soft after cooling). Store in an airtight container.